Roasted Carrots

Name: Roasted Carrots
Ingredients: 8 whole Medium Carrots; 2 teaspoons Olive Oil; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper

4 ingredients

5 steps

Ingredients

8 whole Medium Carrots
2 teaspoons Olive Oil
1/4 teaspoons Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper

Directions

1

Preheat oven to 400°F.
2

Scrub carrots and dry well; peel if desired. Arrange carrots in a single layer, well spaced on a baking sheet. If you are roasting other veggies, make sure they are cut to the same size for even cooking.
3

Drizzle with oil, turning to coat all over. Sprinkle with salt and pepper.
4

Tightly cover pan with foil. Bake for 10 minutes. Uncover and return pan to oven and bake an additional 18 minutes or until carrots are tender, turning once.
5

Recipe and method from Cooking Light January/February 2016.